Ingredients
- 24 wonton wrappers
- 5 tbsp oil
- 3 boneless, skinless chicken breasts
- ⅓ cup butter
- ½ cup Frank’s hot sauce (or other brand of Louisiana)
- ⅓ cup ketchup
- 1 tsp garlic powder
- ½ tsp ground black pepper
- ⅓ cup blue cheese
- ⅓ cup cream cheese, softened
- ⅓ cup sour cream
- ⅓ cup mayonnaise
Instructions
- Brush one side of a wonton wrapper with 3 tbsp oil and press, brushed side down, into a mini muffin tray forming a cup. Do this for all 24 wonton wrappers. Bake in a 350F oven for 10-12 minutes. The wrappers will crisp up and start to brown. Let cool completely.
- With an electric mixer, beat the blue cheese, cream cheese, sour cream and mayonnaise until smooth and creamy with no lumps. Place in the fridge until needed.
- Coat the chicken breasts lightly with the remaining oil. Bake on a broiling pan or baking sheet in a 350F oven for 20-30 minutes. The chicken should be fully cooked. Let the chicken cool and cut into small, ½ inch cubes.
- Make the buffalo sauce by melting the butter in a saucepan. Stir in the hot sauce, ketchup, garlic powder and black pepper. Bring to a boil then lower the heat and simmer for 5 minutes. Remove from heat.
- Toss the chicken with the buffalo sauce until evenly coated.
- Spoon some of the buffalo chicken into each wonton cup. Top with some blue cheese mousse.
- Serve warm.
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